Monday 25 August 2014

Parsnip and wild mushrooms salad

Summer is almost over. The harvest is upon us. I love the local fruit and vegetable markets at this time of the year, with the luxurious displays of colourful produce. I have never grown my own parsnips but really love this humble vegetable for the sweetness and aroma. You can eat it raw, when it's young and not too woody, it's perfect in stews, but also lovely cooked in warm salads.

Parsnip and mushroom salad (serves 2)
2 parsnips (150g)
100g wild mushrooms (chanterelle and other)
1tsp dried herbs
2tbsp olive oil
1tbsp fresh lemon juice
mini mozzarella (about 10 mini balls)
a handful of green olives (about 10)
2tbsp olive oil + 1tbsp balsamic vinegar (for dressing)
sea salt, pepper
Cut the skinned parsnips into batons and cook until al dente in slightly salted water. Drain once cooked. While the parsnips are cooking, tear the bigger mushrooms into pieces, leaving the small mushrooms intact. Give them a quick fry in a frying pan with the olive oil, dried herbs and a squeeze of fresh lemon juice. Assemble your salad on a big plate, first place the parsnips, ten scatter the fried mushrooms on top, add the mozzarella and green olives. Mix olive oil and balsamic vinegar for a simple dressing, and pour over your salad. Scatter the chopped parsley, season with salt and pepper.

I know that technically mozzarella is not a vegetarian cheese, but you can find some vegetarian versions of it.

I used Filippo Berio extra virgin olive oil and balsamic vinegar in this recipe. My favourite brand for olive oil, it never disappoints and works as a great ingredient for dressings, marinades and glazes.

I have already mentioned Finest Wild mushrooms from Tesco on my blog. Tesco is the only supermarket which sells wild mushrooms on a regular basis. I usually order a pack or two in my weekly grocery shopping, and you never know which variety of mushrooms will arrive. Sometimes there are only chanterelles, sometimes they are mixed with girolles or other mushrooms). Fab for risottos, pasta dishes and with fried potatoes. For £1.50 a box it's a steal, as some of the online grocery companies sell their wild mushrooms at exorbitant prices.

In the last couple of weeks, I have been using a new herb mincer for chopping herbs.
OXO Good Grips Herb Mincer is a handy little gadget made of stainless steel. I love OXO Good Grips range, and have mentioned it several times on my blog. Herb Mincer has a non-slip soft grip. It is easy to use, four circle blades chop the herbs effortlessly.

 You can use the front edge to move the herbs together in a neat pile. To clean the blades, you open the gadget, it separates for easy cleaning. And to store it, just pop in a plastic top back for safety.

Disclosure: I received an OXO Good Grips Herb Mincer for the purposes of testing and reviewing. All opinions are mine.

If you liked this recipe, you might be interested in the following recipe:
Endive boats with candied walnuts

I'm entering this salad into Simple and in Season, created by Ren and hosted this month by Elizabeth.

Also linking with Extra Veg hosted by Sarah this month for Helen and Michelle


  1. Yummyy this looks so good :) I love salads that have mushroom in them! x

  2. Oh yum! Chanterelle mushrooms used to grow wild under the blue spruce trees where I grew up. I used to harvest them for people, but I can't remember ever actually eating them! Your salad sounds lovely :) Thank you for sharing with Simple and in Season

    1. Thank you Elizabeth! My favourite mushrooms ever, closely followed by porcini.

  3. How delicious. I often eat grated parsnips raw, but I think that cooking them would help to convert people to them! Thank you so much for sharing with #ExtraVeg